1920 What to Drink E L Bertha

GRAPE JUICE, ROOT BEERS AND CIDER

85

BIRCH BEER

i pound of black birch bark, J ounce of hops,

i teaspoonful of ginger, i compressed yeast cake, I pint of corn syrup, 3 quarts of water (soft or rain water).

Boil the birch bark in a quart of water until reduced a third ; strain and set aside until the hops, syrup and ginger has boiled for twenty minutes. Strain and mix with the birch extract; when cooled until about lukewarm add the yeast cake dissolved in a little warm water. Cover tightly and stand away for twenty-four hours. Strain into bottles and cork well. CIDER It would seem unnecessary labor to make cider at home, unless, of course one lives on a farm and has many apples to dispose of after the selected apples are shipped or stored for winter use. And even in that event one is likely to take the apples to a community cider mill. But if there should be a time when one of my readers cares to try cider making at home it may be done with utensils found in every kitchen. Be sure that there are no bruised or rotted spots on the apples to be used and wipe them carefully with a damp cloth. Cut them in pieces and run through a food grinder, placing a deep dish where it will catch all of the juice. Place a fine cloth in a colander; pile the apple pomace (the ground apple) in it and pour all the juice in too. Fold the cloth over and place a heavy weight on top, pressing it often. When the juice or cider is pressed out, bottle and use. It should not be kept, as it becomes sour very quickly. It is probably as economical to purchase the sweet cider as to use the time and the necessary apples to make the cider.